Braised Beef Shortribs
Braised Beef Shortribs
Try this quick and easy braised beef shortrib recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Braising
  • Preparation Time 15 minutes
  • Cooking Time 4 hours 5 minutes
  • Yield 2 servings
Ingredients
  • 4 8-12 ounce beef shortrib portions
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 4 medium carrots, pelled and diced (½-inch)
  • 1 medium onion, peeled and diced (½-inch)
  • 4 cloves garlic, minced
  • 1 28-oz tin diced tomatoes
  • 1 cup dry red wine
  • 4 cups chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
  • 6 dried figs, finely chopped
  • Salt and pepper
Method
  1. Preheat oven to 300°F
  2. Pat beef dry. Heat oil over medium-high heat in a heavy-bottomed pot and brown beef on all sides and remove
  3. Reduce heat to medium and sauté carrot and onion until onion is translucent, about 5 minutes
  4. Add garlic and sauté minute more
  5. Add tomatoes, wine, stock, thyme and bay leaves and return to a simmer
  6. Return beef to pot, cover and place in oven
  7. Cook shortribs for 4 hours, adding vinegar after 2 hours until flesh pulls easily away from the bone
  8. Before serving, stir in figs and season to taste

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